iv

ABSTRAK

AKTIVITAS ANTIMIKROBA TEH HIJAU (Camellia sinensis (L) Kuntze

Var.assamica) TERHADAP Staphylococcus aureus, Streptococcus viridans,

Corynebacterium diphtheriae, dan Candida albicans SECARA IN VITRO

Eva Kurniawati, 2006. Pembimbing 1: Fanny Rahardja , dr., MSi.

Pembimbing 2 : Winsa Husin, dr., MSc., M.Kes.

Teh merupakan minuman populer yang antara lain mengandung senyawa

catechin terutama EGCG yang berefek antimikroba. Mikroflora oral meliputi,

Staphylococcus, Streptococcus, Corynebacterium, Candida, dan lainnya. Mikroflora

oral sering menyebabkan penyakit rongga mulut terutama di banyak negara

berkembang, penyakit ini menempati peringkat keempat untuk kategori biaya

perawatan termahal. Untuk mengatasi masalah tersebut, seyogyanya diperlukan usaha

untuk mencari, apakah antimikroba yang terkandung dalam teh hijau dapat berperan

menjaga kesehatan rongga mulut. Terhadap Staphylococcus aureus, Streptococcus

viridans, Corynebacterium diphtheriae, dan Candida albicans dibuat suspensinya

hingga mencapai 25% transmitan, kemudian ditanam pada plat agar dengan metode

spread plate. Pengujian aktivitas antimikroba dilakukan dengan menggunakan metode

difusi cakram, masing-masing cakram direndam dalam infusa teh hijau merk “X”

yang dipekatkan dengan konsentrasi 12,5%, 25%, 50%, dan 100%. Pengukuran zona

inhibisi dilakukan setelah inkubasi selama 18-24 jam pada suhu 37ºC. Data dianalisa

dengan membandingkannya dengan kontrol positif dan tabel sensitivitas antibiotik.

Tampak adanya aktivitas antimikroba pada infusa teh hijau merk "X" dengan

terbentuknya zona inhibisi. Diameter zona meningkat seiring dengan peningkatan

konsentrasi teh, kecuali pada Candida albicans didapatkan hasil negatif pada semua

konsentrasi dan Corynebacterium diphtheriae didapatkan hasil negatif pada

konsentrasi 12,5% dan 25%. Zona inhibisi yang terbentuk lebih kecil dibandingkan

dengan zona yang terbentuk pada kontrol positif. Dapat disimpulkan bahwa teh hijau

memiliki aktivitas antimikroba yang berefek terhadap bakteri, tetapi tidak pada jamur.

Perlu dilakukan penelitian lanjutan terhadap aktivitas antimikroba berbagai macam

teh dan penggunaan mikroba uji yang berasal dari isolasi rongga mulut manusia

sehingga dapat ditemukan jenis teh yang paling berkhasiat sebagai antimikroba

khususnya dalam rongga mulut.

Kata kunci : Antimikroba, Teh Hijau, Catechin

v

ABSTRACT

THE ANTIMICROBIAL ACTIVITY OF GREEN TEA (Camellia sinensis (L)

Kuntze Var.assamica) AGAINST Staphylococcus aureus, Streptococcus viridans,

Corynebacterium diphtheriae, and Candida albicans IN VITRO

Eva Kurniawati, 2006. Tutor 1: Fanny Rahardja , dr., MSi.

Tutor 2 : Winsa Husin, dr., MSc., M.Kes.

Tea, as a popular beverage, contains catechins especially EGCG that is

known to have antimicrobial activity. Microoral flora can cause oral cavity disease

especially in the developing countries, which are ranked fourth in the most expensive

treatment cost category. Therefore, we should find out the ability of green tea in

maintaining mouth cavity health care. The objectives of this research is to know

whether tea has any antimicrobia activity against oral cavity bacterias.

Staphylococcus aureus, Streptococcus viridans, Corynebacterium diphtheriae, and

Candida albicans were used in this research. 25% transmittance suspensions of the

test microbes are made, and planted on agar plates using the spread plate method.

The test substance is brewed “X” brand green tea leaves that are made into infuses

by evaporation. The test of antimicrobial activity was done using the disc diffusion m!

ethod; each of the discs are put in 12.5%, 25%, 50%, and 100% green tea infuses,

respectively. Inhibition zone is measured after 18-24 hours of incubation at 37ºC. The

data taken were analyzed by comparing them with positive control and antibiotics

sensitivity table. The antimicrobial activity of the “X” brand green tea is confirmed

by the existence of inhibition zones at the agar plates. Test results shows that the

diameter of the zones are increasing along with the tea’s concentration, except on

Candida albicans, negative test results at all concentration, and Corynebacterium

diphtheriae, negative test results at 12.5% and 25% concentrations. The inhibition

zones are smaller than those of the positive controls. The conclusion is green tea have

antimicrobial activity against bacterias, but not against fungi. Thus, a further study

about tea’s antimicrobial activity using microbes which are isolated from human oral

cavity is needed, so that it could be known which kind of tea is the best as

antimicrobe.

Keywords : Antimicrobe, Green Tea, Catechin

viii

DAFTAR ISI

Halaman

LEMBAR PERSETUJUAN ..........................................................................................ii

SURAT PERNYATAAN .............................................................................................iii

ABSTRAK.................................................................................................................... iv

ABSTRACT..................................................................................................................... v

PRAKATA....................................................................................................................vi

DAFTAR ISI...............................................................................................................viii

DAFTAR TABEL.......................................................................................................... x

DAFTAR GAMBAR....................................................................................................xi

DAFTAR LAMPIRAN................................................................................................xii

BAB I PENDAHULUAN ..................................................................................... 1

1. 1 Latar Belakang .................................................................................... 1

1. 2 Identifikasi Masalah ............................................................................. 2

1. 3 Maksud dan Tujuan Penelitian.............................................................. 2

1. 4 Manfaat Karya Tulis Ilmiah .................................................................. 2

1. 5 Kerangka Pemikiran dan Hipotesis Penelitian...................................... 3

1. 6 Metodologi ..................................................................................... 3

1. 7 Lokasi dan Waktu ................................................................................. 3

BAB II TINJAUAN PUSTAKA ................................................................................. 4

2. 1 Rongga Mulut ..................................................................................... 4

2. 1. 1 Fisiologi Rongga Mulut ............................................................. 5

2. 1. 1. 1 Saliva dan Fungsinya.................................................. 5

2. 1. 1. 2 Suhu ............................................................................ 6

2. 1. 2 Flora yang Dapat Tumbuh Dalam Rongga Mulut

dan Penyakitnya......................................................................... 6

2. 1. 2. 1 Staphylococcus aureus ............................................... 8

2. 1. 2. 2 Streptococcus viridans.............................................. 11

2. 1. 2. 3 Corynebacterium diphtheriae................................... 14

2. 1. 2. 4 Candida albicans ...................................................... 16

2. 2 Tinjauan Botani ................................................................................... 18

2. 2. 1 Sejarah Teh .............................................................................. 18

2. 2. 2 Taksonomi Teh ........................................................................ 20

2. 2. 3 Morfologi Teh.......................................................................... 21

2. 2. 4 Proses Pengolahan ................................................................... 22

2. 2. 5 Kandungan Kimia .................................................................... 24

2. 3 Teh Hijau dan Kesehatan Rongga Mulut ............................................ 32

BAB III BAHAN DAN METODE PENELITIAN .................................................... 35

3. 1 Bahan dan Alat Penelitian ................................................................... 35

3. 1. 1 Bahan Penelitian ...................................................................... 35

3. 1. 2 Bakteri Uji................................................................................ 35

3. 1. 3 Bahan Penunjang Penelititan ................................................... 35

3. 1. 4 Alat Penelitian.......................................................................... 36

ix

3.2 Metode Penelitian................................................................................ 37

3. 2. 1 Pembuatan Suspensi Kuman Uji.............................................. 37

3. 2. 2 Pembuatan Infusa Teh Hijau.................................................... 37

3. 2. 3 Pemekatan Infusa Teh Hijau.................................................... 38

3. 2. 4 Pengujian Infusa Teh Hijau secara in vitro.............................. 38

3. 2. 5 Variabel yang Diukur............................................................... 39

3. 2. 6 Analisa Data............................................................................. 39

BAB IV HASIL DAN PEMBAHASAN .................................................................... 40

4. 1 Hasil Percobaan................................................................................... 40

4. 2 Pembahasan ........................................................................................ 42

BAB V KESIMPULAN DAN SARAN .................................................................... 44

5. 1 Kesimpulan ......................................................................................... 44

5. 2 Saran ................................................................................................. 44

DAFTAR PUSTAKA ................................................................................................. 45

LAMPIRAN................................................................................................................. 49

RIWAYAT HIDUP PENULIS ................................................................................... 58

x

DAFTAR TABEL

Halaman

Tabel 2.1 Bakteri yang Umum Ditemukan pada Permukaan Tubuh Manusia ......... 8

Tabel 2.2 Staphylococcus aureus ............................................................................ 10

Tabel 2.3 Bakteri yang Sering Ditemui pada Plak, Karies Dentis, Ginggivitis,

dan Periodontitis ..................................................................................... 11

Tabel 2.4 Streptococcus spp.................................................................................... 13

Tabel 2.5 Corynebacterium diphtheriae ................................................................. 15

Tabel 2.6 Proses Pengolahan Teh Hijau ................................................................. 23

Tabel 2.7 Proses Pengolahan Teh Hitam ................................................................ 24

Tabel 2.8 Kadar Catechin dari Teh Hijau Lokal dan Impor ................................... 27

Tabel 2.9 Jumlah Flavonol Teh............................................................................... 29

Tabel 2.10 Kandungan Kafein pada Teh dan Kopi................................................... 31

Tabel 2.11 Kandungan Fluoride pada Beberapa Jenis Teh....................................... 32

Tabel 4.1 Hasil Percobaan....................................................................................... 41

xi

DAFTAR GAMBAR

Halaman

Gambar 2.1 Staphylococcus aureus. Pewarnaan Gram .......................................... 10

Gambar 2.2 Susunan Staphylococcus aureus ......................................................... 10

Gambar 2.3 Streptococcus mutans. Gram stain. CDC............................................ 13

Gambar 2.4 Corynebacterium diphtheriae. Methylene blue stain.......................... 15

Gambar 2.5 Corynebacterium diphtheriae ............................................................. 16

Gambar 2.6 Candida albicans Pewarnaan Fluorescent .......................................... 18

Gambar 2.7 Camellia sinensis ................................................................................ 22

Gambar 2.8 Polifenol Utama Teh Hijau ............................................................... 25

Gambar 2.9 Polifenol Utama Teh Hitam .............................................................. 26

Gambar 2.10 Struktur Kimia dari Catechin Teh Hijau............................................. 28

Gambar 2.11 Struktur Flavonol Teh ........................................................................ 29

Gambar 2.12 Struktur Kimia L – theanin ................................................................. 30

xii

DAFTAR LAMPIRAN

Halaman

Lampiran 1 Data Mentah ........................................................................................ 49

Lampiran 2 Dokumentasi Hasil Percobaan Staphylococcus aureus....................... 50

Lampiran 3 Dokumentasi Hasil Percobaan Streptococcus viridans....................... 54

Lampiran 4 Dokumentasi Hasil Percobaan Corynebacterium diphtheriae ............ 55

Lampiran 5 Dokumentasi Hasil Percobaan Candida albicans ............................... 56